Best 6 Broiled Apricot And Cheese Toast Recipes

STUFFED APRICOT FRENCH TOAST

Steps:

• In a bowl, beat cream cheese and 1 teaspoon vanilla until fluffy. Stir in nuts; set aside. , Cut bread into 1-1/2-in. slices; cut a pocket in the top of each slice. Fill each pocket with about 2 tablespoons cream cheese mixture. In another bowl, beat eggs, cream, nutmeg and remaining vanilla. Dip both sides of bread into egg mixture, being careful not to squeeze out the filling. , Cook on a lightly greased griddle until lightly browned on both sides. Place on an ungreased baking sheet; bake at 325° for 15-20 minutes or until a knife inserted near the middle comes out clean. , Meanwhile, combine preserves and orange juice in a small saucepan; heat through. Drizzle over hot French toast.

PROSCIUTTO, BRIE AND APRICOT CROSTINI

Steps:

• Preheat the oven broiler. Put the baguette slices on a baking sheet lined with foil. Cut the Brie into 1/4-inch-thick slices and top each piece of bread with a slice. Broil until the cheese melts, 1 to 2 minutes.
• Top each cheese toast with some prosciutto and a dollop of apricot jam and a sprinkle of chives.

BROILED AND FLAMED CHEESE WITH TOAST

Steps:

• Preheat the oven to 350 degrees F.
• For the toast: In a medium saute pan set over medium heat, heat 2 tablespoons of the oil. When shimmering, add bread slices and toast for 2 minutes on each side. Remove and set aside. Add garlic, 1 tablespoon olive oil, and 1 tablespoon water to the pan. Saute until garlic is soft, 1 to 2 minutes. Add butter and sesame seeds and toast 1 more minute. Spoon sesame-garlic mixture over toasted bread.
• For the cheese: Arrange provolone in an even layer in a baking dish and sprinkle with Parmigiano. Place in the oven to melt, 6 to 8 minutes. Remove and pour half of the gin over the cheese; ignite the gin using a long match or a click lighter. Once the flames die out add more gin and flame again. Serve with toasted baguette pieces, apples and fennel.

BRIE WITH APRICOT TOPPING

Steps:

• Preheat oven to 400°. In a small saucepan, combine first five ingredients; bring to a boil. Cook and stir over medium heat until slightly thickened. Remove from heat; stir in rosemary. , Trim rind from top of cheese. Place cheese in an ungreased ovenproof serving dish. Spoon apricot mixture over cheese. Bake, uncovered, until cheese is softened, 10-12 minutes. Serve warm, with crackers.

APRICOT-STUFFED FRENCH TOAST

Steps:

• Spray 13x9-inch pan with cooking spray.
• Cut bread crosswise into 12 1-inch slices. Cut a horizontal slit in the side of each bread slice, cutting to--but not through--the other edge.
• In medium bowl, beat cream cheese, preserves and lemon peel with electric mixer on medium speed about 1 minute or until well mixed. Spread about 2 teaspoons of the cream cheese mixture inside the slit in each bread slice. Place stuffed bread slices in pan.
• In medium bowl, beat eggs, half-and-half, granulated sugar, vanilla, salt and nutmeg with fork or wire whisk until well mixed. Pour egg mixture over bread slices in pan, and turn slices carefully to coat. Cover and refrigerate at least 30 minutes but no longer than 24 hours.
• Heat oven to 425°F. Uncover French toast and drizzle with melted butter. Bake 20 to 25 minutes or until golden brown. Sprinkle with powdered sugar if desired.

BROILED CHEESE TOAST

Steps:

• Place bread on cookie sheet.
• Spread with your desired amount of butter.
• Place cheese on top of butter.
• Sprinkle with sugar.
• Place under broiler; be sure to watch closely so sugar does not burn).
• Broil until tops are bubbly and just beginning to toast.
• Enjoy!